Ingredients
Equipment
Method
- Brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles until slightly pink in the center. Drain any excess fat.
- Add diced onion, thyme, parsley, red pepper flakes, and salt to the skillet with the beef. Cook together for 3-5 minutes until onions start to soften and turn translucent.
- Transfer the meat and onion mixture to your slow cooker, spreading it evenly across the bottom.
- Chop cabbage into roughly 1-inch pieces and add to the slow cooker on top of the meat mixture.
- In a mixing bowl, combine diced tomatoes, tomato paste, Worcestershire sauce, and water. Stir until the tomato paste is fully incorporated and the sauce is smooth.
- Pour the tomato sauce evenly over all ingredients in the slow cooker. Gently stir everything together to ensure the cabbage is coated.
- Set slow cooker to low and cook for 6-8 hours. Stir halfway through cooking if possible for even distribution of flavors.
- Let rest for 5 minutes after cooking before serving. Serve hot over rice or your preferred side dish.
Notes
For best results, use 80/20 ground beef to keep the meat tender during long cooking. The cabbage will cook down significantly, so don't worry if it looks like too much at first. This dish tastes even better the next day as the flavors continue to develop. Adjust seasoning to taste before serving.
